Directions

This recipe makes 5 quarts of ice cream. Start with heating your milk to 165 F for 15 seconds. While it is heating add the beaten eggs before it gets too hot and stir briskly. While you are waiting to reach 165 F, stir in sugar, salt, and gelatin. Once you get it to 165 F, quickly put milk into a tall metal pan and place into a sink of ice water to chill. When it is cooled somewhat like around 125, take 1 cup out and put into a mixer bowl. Add the guar gum. Return thickened milk to mixture in the sink and stir briskly until all mixed in. Add green food color if desired, 5 drops is what I used. Add the peppermint extract. Chill solution overnight in refrigerator. Pack into ice cream freezer following instructions. Transfer ice cream to a large bowl mix in chocolate chips and gently swirl in raspberry sauce. Freeze one day before enjoying. Raspberry sauce:3 cup frozen raspberries1/3 cup organic cane sugar1/2 Tablespoon Guar Gum or 1/2 teaspoon cornstarch +/- Process raspberries until smooth in food processor. Place in cloth and squeeze our pulp and juice. Add sugar to juice. If using Guar gum just mix in, if using cornstarch- heat in a pan until thickened. Chill